Rum Featured

Meet Cheramie Rum

Until recently, Louisiana’s largest distillery—Porchjam—specialized in grain-based vodka. But in 2018, they (literally) started tapping into the nearby annual cane harvest and distilling fermented fresh cane juice. Soon after, Cheramie Rum was born. While most of the juice from Louisiana’s sugarcane plants is processed into sugar,

Featured

Third Wave Rum Part 2

This is the second of two pieces about something we’re calling “Third Wave Rum.” We started Part 1 off with a few light jabs at woke consumerism and the moral and gastronomic superiority of cashing in on the “right” kind of ethical product or business. We’re in the

Featured

Third Wave Rum

We are what we drink We are what we eat (or drink)—at least this is the driving idea behind contemporary trends in food and beverages that seek transcendence, quality, transparency, and even social equity in cheese, wine, fruit, and, yes, distilled spirits too. Agro-food activism, as performed by Slow

Handbook of Rum Featured

The world guide to rum

Where does rum come from? In his book, Rum, a Social and Sociable History, Ian Williams calls rum "the global spirit with its warm beating heart in the Caribbean." Dreamy metaphor aside, most rum styles are legacies of former Caribbean colonies, but that "warm beating heart"

Ethics Featured

Why Independent Bottling?

We occupy a unique position in the distilled spirits industry. We co-brand. We import, blend, bottle, rectify, and distribute. We don't distill, but we work with farmers, fruit growers, and distillers. We even do private label bottling. We're testing the boundaries of making, marketing, and selling

Backstage Featured

Unmarketing our marketing

When you buy anything these days, you’re not just purchasing a product. In these modern times, marketing and branding is everything. Jack Daniels is the world’s top-selling whiskey brand for a reason. In 2019 the company spent $27 million on broadcast advertising. And it’s no accident you

Ethics Featured

Rum is f*cked

I'd like to encourage you to check out Céline Bossart's article Decolonizing the Whitewashed World of Carribean Rum on Liquor.com. It's required reading if you consume sugar cane products (rum, refined sugar, molasses) or similar things like coffee and chocolate here in the

Liqueur Featured

SF Chronicle: "ume is going to have a big moment soon"

We’ve been singing the praises of our Prunus Mume liqueur since day one, so we were over the moon when Esther Mobley (the SF Chronicle wine critic!) reached out to us for a conversion about ume plums. That’s right, we’re low-key famous! If you want to know

Liqueur Featured

Orange you glad we said Sevilles?

Winter is peak citrus season here in California. It's also the season of coming home late at night reeking of orange peels and vanilla beans after processing this year's batch of Citrus Aurantium California Vin D’Orange! If citrus x aurantium sounds unfamiliar, maybe you know

Backstage

Hinterhaus Distilling

You notice the details when you walk into Hinterhaus Distillery: a big open fermentation tank just inside the rollup door, “Women in Whiskey” merch front and center at the bar, and the supple, permeating aroma of grape distillate. From first impressions, it’s clear that Hinterhaus cares about quality spirits,

Backstage

Introducing Ambix Spirits

“Surely the apple is the noblest of fruits. Let the most beautiful or the swiftest have it. That should be the “going” price of apples.” - Henry David Thoreau America loves apples. The fleshy, hardy fruit is hard-coded into our national DNA—”as American as apple pie” is more of

Amaro

Amaro

If you remember your first sip of coffee, beer, or cough medicine, you are likely recalling memories of your childhood palate’s introduction to bitterness. At first, you probably recoiled at the sensations this bitterness caused—maybe a prickle on the back of your tongue, a "yuk" face,

Recipes

Summer Drinks, California Bounty

Hi Friends, We don't want to brag, but we're pretty lucky living out here in California when it comes to sourcing produce. With so many farms and farmers markets nearby, it's easy to keep an eye on the seasons and watch them unfold in

Liqueur

Hold on to your walnuts, we're making Nocino!

Hi Folks, We just hauled 175 pounds of green walnuts from Santa Cruz back to our Berkeley warehouse and have been hand-slicing our way through the enormous pile for maceration in grape brandy. What are we up to? We’re making nocino! If you’re not familiar with nocino, it’

Vin d'Orange Is Back! / Alameda Whiskey Stroll

Hi folks, We just laid down 2023's fruit for a batch of Vin D'Orange, and our dirty laundry pile still smells of Seville orange perfume. The fruit/wine/spirits maceration will sit for about ten months before it settles out into our favorite bitter orange liqueur.

The History of the Martini

For a famously crystal-clear cocktail, the martini’s back story sure is murky. Who Invented the Martini? Anecdotes abound for who first created the cocktail we now recognize as the gin martini (we’ll get to vodka later). It may have been a celebrating 19th century gold miner in the

Dissident Spirits Are Here!

Hi Folks, Valentine’s Day is upon us, and while we know it’s just a silly Hallmark holiday, we do love an excuse to break up the winter doldrums with a celebratory tipple, pink or otherwise. If you’re looking to woo your crush or impress your pals, you

2022 P&C Independent Bottlers Year in Review

If you've been a regular reader over the past couple of years, you'll know that we take the opportunity of the post-holiday January calm to regroup. It follows then, that this first edition of the newsletter helps us reflect on who we are as a business,

Happy Holidays from Pekut & Carwick Independent Bottlers

Hi Folks, 2022 is almost at an end, and we want to thank each and every one of you for your support and engagement over the past year. We've been growing the business and slowly expanding our reach, and we couldn't have done it without you.

Whiskey

The History of Punch

You may talk of brisk Claret, sing Praises of Sherry Speak well of old Hock, Mum, Cider or Perry; But you must drink Punch if you mean to be Merry. (18th century song lyric) What is punch? To the modern drinker, the word "punch" might imply a trash

Last Call for Holiday Cheers!

We wrote a header in our marketing meeting notes this week that said, “Holy S*%$#, December is Almost Gone.” True Story. The month is flying by, but as we hurtle towards year-end there is still time to get your final orders in for Christmas, Hanukkah, New Years, and whatever else

Rum

Tru Jamaica Rum Cake

The Caribbean islands are known for their rum-laced baked goods, and no wonder, since rum, molasses, and sugar were—and still are—locally produced and relatively abundant, making them ready ingredients for many local gastronomic delicacies, particularly desserts. What Is Rum Cake? Enslaved and indentured cooks throughout the Caribbean took

Spirit Works Wheat & Rye Whiskies Are Here!

"Too much of anything is bad, but too much good whiskey is barely enough.” --Mark Twain The wait is over! We've bottled limited supplies of our All Wheat Whiskey and Rye/Malt Whiskey from our friends at Spirit Works Distillery—just in time for you to stuff

Prunus Mume Made the SF Chronicle Gift List!

Last week we cracked open our SF Chronicle and found ourselves face to face with a photo of our Prunus Mume liqueur in their 2022 gift guide! Whoa! That's right, our sweet-tart Prunus Mume umeshu liqueur has the official SF Chronicle stamp of approval, which means bringing a

Handbook of Rum

The Rum Flip Is Your New/Old Holiday Cocktail

The days are short, the weather’s cold By tavern fires tales are told. Some ask for dram when first come in. Others with flip and bounce begin. -from And a Bottle of Rum, by Wayne Curtis, excerpted from a 1704 almanac To the uninitiated, the season may be early